This slice is a variation on the traditional Florentine cookie. It comprises a shortbread base spread with jam and topped with a Florentine style cornflake, almond and golden syrup sauce. You can add sultanas to the topping if you prefer and it can be drizzled with dark chocolate for a more authentic Florentine flavour.
Ingredients
For Base:
- 2 1/2 cups plain flour - if making gluten free you may need a little more as some of the GF flours are not as dense as regular flour
- 1 cup vegan butter substitute
- 1/2 cup white sugar
- 2 vegan eggs made with Orgran Egg Replacer
For Topping:
- Jam - we used raspberry jam
- 2/3 cup Golden Syrup
- 1/4 cup vegan butter substitute
- 4 tablespoons brown sugar
- 5 cups cornflakes - you can substitute with gluten free flakes
- 1 cup flaked almonds
Method
- To make the base, put the vegan butter, vegan eggs, sugar and flour in a large bowl and use your fingers to combine ingredients into a breadcrumb texture. Press this into your slice tray (we used a tray approximately 26 x 17cm) and bake for 20 minutes at approximately 180 C degrees.
- While the crust is baking, prepare the topping. In a saucepan, place the golden syrup, vegan butter and brown sugar. Melt this over a low heat until the sugar has dissolved. Take off the heat.
- When the shortbread has finished baking, spread a layer of jam on top. Only spread it thinly so the crust does not become too wet when baking.
- In another large bowl, crush the cornflakes a bit with your hands. Add the flaked almonds and pour over the sugar syrup. Stir until the cornflakes and almonds are covered with syrup.
- Spoon the cornflake syrup mix onto the jam topped base. Press down with a spoon as you do so.
- Bake the slice for a further 15 minutes, check on it as you go to ensure the almonds have browned a little and it does not burn.
- Let the slice cool and cut into pieces.
